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Modern encapsulation processes in food technology / Savremeni procesi inkapsulacije u tehnologiji hrane
(Društvo za ishranu Srbije, Beograd, 2014)
The encapsulation processes have been intensively studied in the recent years as possible alternative to conventional food technologies. Encapsulation of food active compounds is based on formation of protective layer(s) ...
Nutritional composition of conventional and organically produced food / Nutritivni sastav organski i konvencionalno proizvedenih namirnica
(Društvo za ishranu Srbije, Beograd, 2015)
Given the fact that the nutritional value, safety and health status of food produced by conventional agriculture vary around the world, the system of organic farming is emerging as a system that achieves a sustainable ...
Physico-chemical and microbiological quality of drinking water in rural communities in the Pozarevac / Fizičko-hemijska i mikrobiološka ispravnost vode za piće u seoskim naseljima na teritoriji opštine Požarevac
(Društvo za ishranu Srbije, Beograd, 2014)
In rural areas in the territory of Pozarevac samples were taken in 10 villages that have no central water supply: Ostrovo, Petka, Kličevac, Maljurevac, Bubušinac, Bratinac, Dubravica, Batovac, Brežane, Živica. 20 samples ...
Significance of food industry in the world / Značaj prehrambene industrije u svetu
(Društvo za ishranu Srbije, Beograd, 2012)
The food industry has a significant place in the structure of the total industry. Depending on the level of overall economic and agrarian development, and the production of raw materials, about 60-80 percent of the primary ...
Chemical composition of buckweat with nutritive aspect / Hemijski sastav heljde sa nutritivnog aspekta
(Društvo za ishranu Srbije, Beograd, 2017)
Buckwheat, centuries-old wheat cereals from the Polygonaceae family, has seen global production growth in recent years. Grain is mostly cultivated, which is further processed into flour, and then into numerous products ...
How much we know about properties and the presence of mycotoxins in the food? / Koliko smo upoznati sa osobinama i prisustvom mikotoksina u hrani?
(Društvo za ishranu Srbije, Beograd, 2018)
The occurrence of mycotoxins in the food chain is an inevitable and serious problem that the world faces. Due to the very humid and warm climate, it can be expected that Serbia this and next year will be a very fertile ...
Application of chitosan films in the quality control of fresh shredded vegetables
(Društvo za ishranu Srbije, Beograd, 2016)
The objective of this study was to investigate the antimicrobial effects of chitosan gelatin films with or without added essential oils against Listeria monocytogenes on fresh shredded cabbage, carrot and black radish. ...
Polyphenolic from grains: Importance for human nutrition / Značaj polifenola iz žitarica u ljudskoj ishrani
(Društvo za ishranu Srbije, Beograd, 2016)
Polyphenol compounds make the most present group of antioxidants in food, plant species, as well as products obtained by processing them. Damaging of important biomacromolecules in human body occurs under the oxidative ...
Noroviruses in food chain production
(Društvo za ishranu Srbije, Beograd, 2016)
Viruses, predominantly noroviruses, are progressively identified as the leading cause of foodborne diseases worldwide. In the Europe Union they have been determined as a main cause of foodborne outbreaks in 2014, while in ...
Significance of nutrient composition of spelt (triticum aestivum ssp. Spelt) for human diet / Nutritivni značaj krupnika (triticum aestivum ssp. Spelta) u ljudskoj ishrani
(Društvo za ishranu Srbije, Beograd, 2017)
Spelt (Triticum aestivum ssp. Spelta) as an ancient type of wheat, recently become "reused" type of wheat with increasing interest because of favorable agronomic, nutritional and medical characteristics. Due to the qualitative ...